Dannyalcatraz Posted March 24, 2022 Share Posted March 24, 2022 This is one of those improvisational dishes, a riff on French Onion Soup. I used the dish’s traditional slow-cooked onions and supplemented it with garlic, mushrooms, and a nice sized Chuck roast. Sautéing the onions, garlic and portobello mushrooms in a stick of unsalted butter and the rendered fat from the seared chuck roast My chuck roast, sliced & seared The soup close up. At this point all the ingredients are in the pot, including bay leaf, pepper, parsley, thyme, beef stock, a can of cream of mushroom soup and an equal amount of Sauvignon blanc. Before plating Plated, topped with melted gouda butter-slathered toasted sourdough. 1 Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ My FLMS- Murphy's Music in Irving, Tx http://murphysmusictx.com/ Link to comment Share on other sites More sharing options...
Dave Bryce Posted March 24, 2022 Share Posted March 24, 2022 This looks AWESOME, Danny! ! I absolutely love French Onion soup, so I gotta try this… Why gouda instead of gruyère? dB ==> David Bryce Music • Funky Young Monks <== Link to comment Share on other sites More sharing options...
Dannyalcatraz Posted March 24, 2022 Author Share Posted March 24, 2022 Went with what I had on hand that day, basically. I love cheese, and usually have $100+ worth in my fridge at any time, including Gruyere, but not that day. 1 Sturgeon's 2nd Law, a.k.a. Sturgeon's Revelation: âNinety percent of everything is crapâ My FLMS- Murphy's Music in Irving, Tx http://murphysmusictx.com/ Link to comment Share on other sites More sharing options...
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